Almond Cookies with Lemon and Cinnamon

Introduction

These almond cookies are a twice-baked, crisp cookie with whole raw almonds in every slice and a bright edge from lemon zest. You bake the dough as two logs, slice it while hot, then return the pieces to the oven for 5 more minutes to dry and brown. That method gives you a firm, crunchy cookie that works well with coffee or as a make-ahead pantry bake.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8

Ingredients

• 150 g flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 egg
• 100 g granulated sugar
• 1 lemon, zested
• 125 g whole raw almonds
• 1 egg, beaten

Instructions

1. Combine the flour, cinnamon, and baking powder.
2. Combine the egg, sugar, and lemon zest. Whip until very foamy.
3. Stir the flour mixture and almonds into the egg mixture to get a dough.
4. Shape the dough into two flattened logs of about 6 x 3 cm on a parchment-lined baking sheet.
5. Brush the dough with the beaten egg.
6. Bake in the oven at moderate heat (180°C) for 25 minutes.
7. While still hot, cut the baked dough into thin slices less than 1 cm thick. Arrange slices on baking sheets without letting them touch.
8. Bake them for 5 minutes more in the oven to brown their surfaces.
9. Allow to cool before eating.

Variations

• Replace the lemon zest with orange zest for a softer citrus note that leans warmer with the cinnamon.
• Reduce the cinnamon to 1/2 teaspoon if you want the almond and lemon flavors to come through more clearly.
• Roughly chop the whole raw almonds before adding them if you want cleaner slices and a less rugged texture.
• Shape the dough into slightly narrower logs than 6 x 3 cm to get smaller cookies with more browned edges.
• Slice the baked logs a little thicker, close to 1 cm, for a less dry center and a sturdier cookie.

Tips for Success

• Whip the egg, sugar, and lemon zest until very foamy; that aeration helps keep the cookies from baking up dense.
• Keep the logs close to the stated 6 x 3 cm size so they bake through in the initial 25 minutes.
• Cut the logs while still hot, using a sharp serrated knife and a gentle sawing motion to avoid cracking.
• Let the cookies cool fully before storing, or trapped steam will soften the crisp texture.

Storage and Reheating

Store the cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months.

To refresh them, warm the cookies in a 150°C oven for 4 to 6 minutes, then cool completely before serving. You can also leave frozen cookies at room temperature for 20 to 30 minutes; they usually regain their texture well without further reheating.

FAQ

Can you use sliced or chopped almonds instead of whole raw almonds?

Yes. The cookies will still work, but the texture will be less chunky and the sliced pieces will look more even when cut.

Why do you need to cut the logs while they are still hot?

The first bake sets the structure, but the logs are easier to slice cleanly before they cool and harden. Waiting too long makes them more likely to crack.

How thin should the slices be?

Keep them under 1 cm thick, as written. Thinner slices dry out and brown more evenly during the second bake.

Can you make the dough ahead of time?

Yes. You can mix the dough, shape the logs, and refrigerate them on the baking sheet for several hours before baking; let them sit briefly at room temperature if they become very firm.